Save
This no-bake peanut butter Butterfinger pie is a total dream when you're craving something rich without the fuss. It comes together in a flash and brings a creamy, crunchy, nutty combo that everyone will enjoy.
I whipped this up on a whim for a family gathering and it quickly became our go-to sweet treat we keep asking for.
What You Need
- Unsalted butter: melts to hold the crust together adding rich flavor without saltiness
- Softened cream cheese: gives a smooth tangy creaminess best with full-fat for texture
- Powdered sugar: sweetens the filling and makes it extra smooth, so sift it well
- Butterfinger candy bars: crushed right before folding in so they stay crispy and add toffee crunch
- Whipped topping: folded in to lighten the mix, use thawed but not soupy Cool Whip or similar
- Vanilla extract: pure vanilla amps up the flavors nicely
- Creamy peanut butter: choose natural or your fave brand for that winning nutty taste
- Graham cracker crumbs: crush fresh crackers that snap easily for a sturdy, slightly sweet base
How To Make It
- Chill The Crust:
- Mix melted butter with the graham crumbs until all are coated in a bowl. Press this mix firmly along the bottom and sides of a 9-inch pie pan. Stick it in the fridge while you get the filling ready.
- Mix Filling Smooth:
- Blend the cream cheese and peanut butter with a mixer on medium speed until super smooth and lump-free, around 2 minutes. Add powdered sugar and vanilla, then beat again till creamy, about 1-2 minutes.
- Carefully Fold In Whipped Topping:
- Use a spatula to gently fold the whipped topping into the peanut butter mix. Be gentle to keep it light and fluffy.
- Add Butterfinger Crunch:
- Break 3 Butterfinger bars into bite-sized chunks and fold them through the filling to spread sweet crunch everywhere.
- Build The Pie:
- Pour the filling into your chilled crust and smooth the top evenly with a spatula.
- Sprinkle More Candy:
- Crush the last Butterfinger bar and sprinkle it over the pie top for extra crunch and looks.
- Let It Settle:
- Put the pie in the fridge for at least 4 hours or overnight. This is key to firm up the filling so you can slice it cleanly.
- Serve Neatly:
- Dip your knife in hot water, dry it, and slice carefully for perfect edges and tidy pieces.
One fun memory is making this with my niece who loved picking out Butterfinger chunks and sneaking a little extra crunch. It feels like a little sweet secret we share.
Keeping It Fresh
Cover leftovers tightly and keep in the fridge. Eat within 3 days to enjoy it best. The pie stays good but the topping can soften a bit over time. Pop it back in the fridge if you want firmer slices before serving.
Swaps To Try
If you want a nutty twist, swap peanut butter for almond butter or sunflower seed butter. Any crunchy candy bars work if you don’t have Butterfinger, just pick something crispy. For a lighter touch, try mixing some Greek yogurt into the cream cheese.
Ways To Serve
Serve with fresh berries or drizzle some chocolate sauce on top to make it extra special. A cup of coffee or milk goes great alongside to balance the sweetness.
This pie hits the perfect balance between creamy and crunchy which makes it a winner every time. Grab your favorite drink and enjoy this delicious slice.
Frequently Asked Cooking Questions
- → How do I make a firm crust for this pie?
Combine melted butter well with graham cracker crumbs, then firmly press the mix into your pan. Let it chill while you make the filling so it stays solid.
- → Can I use crunchy peanut butter instead of creamy?
Creamy peanut butter blends smoothly with cream cheese and whipped cream, but if you like a chunkier texture, crunchy peanut butter works great too.
- → What’s the best way to soften cream cheese for the filling?
Let your cream cheese sit out at room temperature for half an hour or warm it briefly in the microwave in short bursts to keep it smooth without lumps.
- → Is it necessary to chill the pie overnight?
Leaving it in the fridge overnight helps the flavors settle and the filling firm up, but chilling at least 4 hours still works well.
- → How can I get clean slices when serving?
Run a sharp knife under hot water, dry it off, then cut your slices. Clean the knife between each cut for perfect slices that don’t stick.